Prep Time

30 minutes

Serves

8

Ingredients

• 8 hard corn taco shells
• 6 large eggs
• 2 lbs of Gwaltney Sausage
• 1 tsp. taco seasoning with salt or chili powder
• 2 tbsp. of butter
• 1 cup shredded Mexican-style cheese
• 4 scallions chopped
• ½ cup salsa or taco sauce
• 1 cup shredded lettuce
• ½ cup grape tomatoes, chopped
• Sliced black olives and sour cream

Directions

1. Preheat the oven to 350 degrees. Warm the taco shells on a baking sheet for about 5 minutes.
2. Cook Gwaltney Sausage in large nonstick skillet over medium heat for 5-6 minutes or until it is thoroughly cooked. Remove from skillet and cover to keep warm.
3. Crack eggs into a bowl, add the taco seasoning, and whisk with a fork.
4. In a medium nonstick skillet, heat the butter over medium-high heat until it melts and foams and bubbles.
5. Add eggs and reduce heat to low. Cook eggs, stirring regularly with a wooden spoon. Set aside for 4 to 4 minutes.
6. Line the center of each taco shell with 2 tablespoons of the scrambled eggs and sausage.
7. Top with some of the cheese, scallions and lettuce and a spoonful of salsa.
8. Garnish with chopped tomatoes, and serve with black olives and sour cream on the side.